Copycat Dixon's Chili & Tamale Spread

8
Servings
30m
Prep Time
2h
Cook Time
2h 30m
Ready In

Recipe: #33783

November 17, 2019



"President Truman liked this dish Serve with saltines and ketchup is involved, its the midwest,ketchup is always involved .if you want it just squirt it on ,im not .you might need a coupla cans of tamales but im just putting 1 here. Im not sure about all the draining and boiling a more straight forward shot for me personally but do what you want"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (342.4 g)
  • Calories 628
  • Total Fat - 26.6 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 119.2 mg
  • Sodium - 688.3 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 10.6 g
  • Sugars - 2.9 g
  • Protein - 50.4 g
  • Calcium - 172.5 mg
  • Iron - 7.1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.7 mg

Step 1

In a large stovetop pan

Step 2

Boil ground chuck in 2 cups water until fully cooked and browned

Step 3

Drain ground chuck then return to the pot.

Step 4

In a medium skillet

Step 5

Sauté1/2 cup diced onion in 2 tablespoons oil until translucent.

Step 6

Add minced garlic and sauté 30 more seconds.

Step 7

Add onion/garlic mixture to drained ground chuck.

Step 8

Add chili seasoning, ground cumin, oregano, salt, black pepper and water, bring to a boil then turn heat to medium-low until liquid is reduced by half.

Step 9

While chili is cooking

Step 10

Steam tamales until heated through.

Step 11

While chili is cooking

Step 12

Place beans in a small saucepan

Step 13

Add onion powder, salt & pepper, to taste

Step 14

And cook until heated through.

Step 15

To serve:

Step 16

Remove husk/paper from tamales and place tamales on a plate.

Step 17

Layer chili, beans, onions, ketchup, and cheese on top and serve

Tips & Variations


No special items needed.

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